Kakow Chocolate Cake
90 g Kakow Dutch Processed Cocoa Powder
1/4 Cup Canola Oil
1/2 tsp Vanilla
1/8 tsp Salt
60g Salted butter
300 g Cane Sugar
140 g All-purpose Flour
2/3 Cups Milk
2 tsp Baking Powder
Butter and flour one 8-inch (20 cm) springform pan.
To Make 70 g Homemade Unsweetened Chocolate:
* 30g Dutch Processed Cocoa Powder * 40g Cocoa Butter
250 g Honey
15 g Salted Butter
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour an 8-inch (20 cm) springform pan.
In two small bowls, separate the egg yolks from the egg whites. Set aside.
In a mixer bowl, combine the cocoa butter melted, canola oil, the butter with salt, and the vanilla in a mixer a high speed for 10 minutes, occasionally clean the walls of the container to make a homogeneous and creamy mixture.
Lower the speed add the sugar and continue beating at high speed again for about 3 minutes, then add the yolks and continue beating until you have a creamy and homogeneous mixture.
Add the Kakow powder and beating for 2 minutes.
Place a strainer over a bowl, and add to it the flour, salt, and baking soda. Tap the side of the strainer with your hand to sift the dry ingredients.
Remove the container from the mixer and with a wooden spoon and stir gently with encircling movements the dry ingredients, and milk to the mixture bit by bit stir until smooth, occasionally clean the walls of the container to make a homogeneous and creamy mixture.
Spoon the batter into the prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before unmolding.
Melt in a double-boiler the Kakow butter and the Kakow dutch processed cocoa powder to make a "Kakow Homemade Unsweetened chocolate", when it is melted around (45C - 47C), remove from heat, add the butter and honey. Stir it until is clear from the bottom of the bowl.
Pour the ganache over the chocolate cake. Let cool. Enjoy!
This cake keeps well for up to 2 days at room temperature under a cake dome.